Employee Dining/Room Service
730 5 Avenue, Manhattan, NY 10019
American Midtown-Midtown South (646) 459-5360
Grade Pending · as of Aug 19, 2026
Employee Dining/Room Service was last inspected on August 19, 2026 and scored 30 points (C range). Inspectors found 3 violations, 3 of them critical.
Latest inspection
August 19, 2026 · Cycle Inspection · Re-inspection
Score: 30 points (C range)
3 critical-
CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
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CriticalFood handling
Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.
Official wording (code 04H)
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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CriticalFacility
Not enough refrigeration or hot-holding equipment to keep food at safe temperatures.
Official wording (code 05F)
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Inspection history
3 inspections on record
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24 24 points (B range)
Cycle Inspection · Initial Inspection
Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.
3 critical Show violations
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CriticalFood handling
Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.
Official wording (code 04H)
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
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CriticalFood temperature
Hot food was being held below 140°F, where bacteria can grow.
Official wording (code 02B)
Hot TCS food item not held at or above 140 °F.
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A 9 points (A range)
Pre-permit (Operational) · Initial Inspection
1 critical1 general Show violations
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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More in Midtown-Midtown South
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 3 months ago. Always confirm with the official record.